Red piquillo peppers filled with minced meat
Ingredients for 5 portions
Calculate portions
Piquillo peppers
15.0 ud
Garlic, bulb
1.0 ud
Onion
0.15 kg
Minced meat
0.3 kg
Table salt
10.0 g
Ground white pepper
0.5 g
Tomato sauce
0.015 l
Plain flour
0.012 kg
Eggs
1.5 ud
High oleic oil
0.15 l
Parsley
1.25 g
Plain flour
0.004 kg
Margarine
0.004 kg
Table salt
0.1 g
White stock
0.1 l
Onion
0.005 kg
Garlic, bulb
0.008 ud
Green pepper
0.003 kg
Diced tomato
0.02 kg
Sunflower oil
0.001 l
Garlic, bulb
0.5 ud
Onion
0.1 kg
Green pepper
0.015 kg
White wine
0.025 l
Plain flour
0.012 kg
Sunflower oil
0.025 l
Tomato sauce
0.05 l
White stock
0.75 l
Elaboration
Para la salsa española de confección rápida.
Para la salsa velouté de fondo blanco:
- Realizar el roux de la salsa con 70 g de harina y 70 g de mantequilla por litro de leche.
- Atomatar la velouté con la salsa de tomate para darle color.
Para la farsa o relleno del pimiento:
- Pochar el ajo y la cebolla cortada en brunoise, añadir la carne picada, saltear y poner a punto de sal y pimienta.
- Desengrasar y añadir la veloute atomatada. Dejar enfriar.
- Rellenar los pimientos, rebozar y freír.
EMPLATADO
- Sobre los pimientos rebozados añadir la salsa española de confección rápida, dejar que hierva el conjunto de 5 a 10 minutos.
- Colocar los pimientos en un plato (3 uds por ración) y salsear por encima.
- Por último decorar con perejil picado
Nutritional information (1 portion)
Energy
426.71
kcal
Carbohydrates
24.16
g
Proteins
17.42
g
Lipids
27.54
g
Fiber
7.68
g
Saturates
7.1
g
Monounsaturated fatty acids
12.85
g
Polyunsaturated fatty acids
5.97
g
Cholesterol
105.28
mg
Calcium
217.83
mg
Iron
4.93
mg
Zinc
2.71
mg
Vitamin A
319.82
ug
Vitamin C
55.41
g
Folic acid
171.15
ug
Salt (Sodium)
873.58
mg
Sugars
15.66
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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